Veg. Recipes

[Guest guest]

I have been a part of this group barely a month now and am enjoying

all the interesting conversations and info!!

 

I have found lots of wonderful recipes on this site, thanks to all.

Here are some sites I also use to find good vegetarian recipes:

 

vegetariantimes.com, epicurious.com, bettycrocker.com,,

kraftfoods.com, lhj.com (ladies home journal), recipezaar.com (online

sharing!, bhg.com (better home & gardens)!!!

 

The food network site also have lots of recipes. I am sure all

magazines realating to house, garden and food all have recipes and

may have vegetarian also!!

 

I never realized that there were so many people interested in being

Veg. or Vegan eaters. I think it is wonderful!! It gives me more

confidence and incentive to keep it up. It also helps to know there

are many restaurants who provide eating options for Veg. eater. We

used to have some difficulty before but, now find that many eateries

do try to accodomate you with more veg. choices and in some cases,

preparing the dish with veg. rather than carnivorous items!!

 

I wanted to share some of the recipes I have collected. I have tried

some and am confident that the rest will also be delicious and fun!

 

Here they are!!

 

LINGUINE WITH WALNUT SAUCE

( Serves 4 to 8)

 

1/4 cup extra-virgin olive oil

3 garlic cloves, thinly sliced

1/2 cup toasted hard bread crumbs

1 cup roughly chopped walnuts

1 tablespoon hot red pepper flakes

1 pound linguine

1/2 cup roughly chopped Italian parsley

1/2 cup freshly grated caciocavallo cheese or pecorino romano

 

Bring 6 quarts of water to a boil and add 2 tablespoons kosher salt.

 

In a 14- to 16-inch fry pan, heat the oil over medium heat till

smoking. Add the garlic and cook until light golden brown, 2 to 3

minutes. Add half of the bread crumbs, the walnuts, and pepper flakes

and cook until lightly toasted, 3 to 4 minutes. Remove from the heat

and set aside.

 

Drop the pasta into the boiling water and cook according to the

package instructions until 1 minute short of al dente. Just before

draining the pasta, add 1/4 cup of the pasta cooking water to the pan

with the walnut mixture.

 

Drain the pasta in a colander and pour the pasta into the pan with

the walnut mixture. Place the pan over medium heat and continue

cooking the pasta with the walnut mixture until the pasta is lightly

dressed with the condiment, about 1 minute. Add the parsley and

grated cheese, stir through, pour into a heated bowl, sprinkle with

the remaining bread crumbs, and serve immediately.

 

(Excerpted from Mario Batali Holiday Food by Mario Batali Copyright©

2000 by Mario Batali. Excerpted by permission of Clarkson Potter,

a division of Random House, Inc. All rights reserved. No part of this

excerpt may be reproduced or reprinted without permission in writing

from the publisher.)

 

 

Pasta with Basil Salsa

 

1 cup fresh parsley, coarsely chopped and loosely packed

1 cup fresh basil, coarsely chopped and loosely packed

2 tbl. balsamic or red wine vinegar

1/4 cup grated parmesan cheese

2 garlic cloves, chopped

2 tbl. finely chopped walnuts, pecans, or pine nuts (pignoli)

1/4 cup vegetable broth (more if a thinner sauce is desired)

salt and black pepper to taste

1 lb dried pasta of your choice, cooked according to package

 

Combine all ingredients except cooked pasta in an electric blender or

food processor and blend until all ingredients are finely chopped and

thoroughly combined. Toss with cooked pasta.

 

 

 

Spicy Hummus

(Makes about 3 cups)

 

Ingredients:

2 cups cooked or canned chickpeas

1/2 cup cooking* or canning liquid from the chickpeas, or plain water

8 garlic cloves

2 canned chipotles in adobo sauce (chipotle peppers)

1/4 cup raw sesame tahini

Juice of 1 lemon, or more to taste

1 tablespoon cumin seeds, toasted and ground, or 2 teaspoons ground

cumin

3 tablespoons extra virgin olive oil

2 teaspoons kosher salt, or more to taste

2 tablespoons minced Italian parsley

Food processor

 

*Tip: " Cooking liquid " here refers to the water in which you cook raw

chickpeas. Canned chickpeas come already cooked and steeped in their

own liquid.

 

Directions:

 

1. In a food processor fitted with a metal blade, combine the chick

peas, 1/4 cup of the chickpeas liquid or water, the garlic, and the

chipotles.

2. Pulse until you have a fairly smooth puree.

3. Add the tahini and lemon juice, and pulse again until the tahini

has been incorporated into the chickpeas.

4. Transfer the mixture to a medium bowl.

5. Stir in the cumin, olive oil, salt, and parsley.

6. Taste the hummus, and adjust the seasoning if necessary with

additional salt and lemon juice. If the hummus seems too thick, stir

in more canning liquid or water to loosen it slightly.

7. Transfer the hummus to a serving bowl (Ziploc® Container works

well) cover, and refrigerate for at least 1 hour before serving.

Hummus will keep, tightly covered, in the refrigerator for about 7

days.

 

 

 

Baba Ghanoush

 

1 medium fresh eggplant

1 teaspoon chopped parsley

1 teaspoon cider vinegar

1 teaspoon lemon juice

1/2 teaspoon chopped garlic

1/4 cup sesame tahini

1/4 to 1/2 teaspoon salt

 

Preheat the oven to 350 degrees. Prick eggplant with a fork and bake

until soft, about 30 to 45 minutes. Let the eggplant cool, then

scoop the pulp into a blender. Add the remaining ingredients and

blend. Add salt to taste. Serve with pita bread or sliced zucchini.

 

 

Supper Gazpacho (Prevention)

 

6 med tomatoes, chopped

1 loaf peasant-style bread (crust removed), cut into ½ " pieces (about

4 c)

2 c chopped English (or hothouse) cucumber

1 sm red onion, chopped

1 red bell pepper, chopped

1/3 c sherry wine vinegar

¼ c olive oil

1 clove garlic, minced

1 tsp ground cumin

1 tsp paprika

32 oz tomato juice

 

1. Combine tomatoes, bread, 1 cup of the cucumber, onion, pepper,

vinegar, oil, garlic, cumin, and paprika in large bowl. Toss to mix.

Cover and refrigerate at least 2 hours to saturate bread.

 

2. Place half of gazpacho mix into food processor with half of tomato

juice and process until smooth. Transfer to large bowl. Repeat with

remaining gazpacho mix and juice. Season with salt and pepper to

taste.

 

3. Cover soup and chill at least 1 hour to let flavors meld. To

serve, place remaining 1 cup cucumber, eggs, and ham into separate

bowls. Ladle gazpacho into shallow soup or pasta bowls and pass

garnishes at the table.

 

Makes 6 servings/ Prep time: 30 min./ Chilling time: 3 hrs./

 

Per serving: 290 cal, 11 g pro, 31 g carb, 14 g fat, 2.5 g sat fat,

115 mg chol, 3 g fiber, 980 mg sodium

 

Another version of this cold soup:

 

Gazpacho (BHG)

Prep: 20 min.

 

Ingredients

• 4 medium tomatoes, peeled and chopped

• 1/2 of a medium cucumber, seeded and chopped

• 1 small green or purple sweet pepper, finely chopped

• 1/4 cup sliced green onion

• 1 small clove garlic, minced

• 1 12-ounce can reduced-sodium vegetable juice cocktail

• 2 tablespoons balsamic vinegar

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• Thin slices of cucumber

• Bottled hot pepper sauce

 

Directions

1. Stir together the tomato, cucumber, sweet pepper, green onion,

garlic, vegetable juice cocktail, vinegar, oil, salt, and pepper in a

large mixing bowl. Cover and chill up to 6 hours.

2. To serve, float thin slices of cucumber atop each serving of

chilled soup. Pass hot pepper sauce. Makes 4 to 6 servings.

 

Nutritional Info.: per serving: calories: 98, total fat: 4g,

saturated fat: 1g, cholesterol: 0mg, sodium: 211mg, carbohydrate:

14g, fiber: 3g, protein: 2g, vitamin C: 111%, calcium: 4%, iron: 7%

 

 

 

Crispy Soy Snackers (Kikoman)

 

1/4 cup Kikkoman Soy Sauce

2 tablespoons vegetable oil

1-1/4 teaspoons garlic juice

1 teaspoon sugar

6 plain bagels

 

Blend soy sauce, oil, garlic juice, sugar and 2 Tbsp. water, stirring

until sugar dissolves.

Cut 3 bagels crosswise in half into semi-circles; lay on cut edge and

cut into 7 or 8 thin slices.

Brush both sides of slices lightly and evenly with soy sauce mixture,

stirring mixture frequently. Place slices, in single layer, on large

baking sheet.

Bake in 250ºF. oven 45 minutes.

 

Remove chips to wire racks; cool completely. Repeat procedure with

remaining bagels and soy sauce mixture. Yield: 7 to 8 dozen

 

Store chips in well-sealed plastic bags.

 

 

Mango-Kiwi Salsa (BHG)

Prep: 30 min. / Chill: 1 hr.

 

Ingredients

• 2 ripe mangoes, peeled and finely chopped

• 1 kiwifruit, peeled and finely chopped

• 1 green onion, thinly sliced (2 tablespoons)

• 1/4 cup finely chopped red sweet pepper

• 1 teaspoon grated fresh ginger

• 1 tablespoon brown sugar

• 1 tablespoon snipped fresh cilantro, parsley, or basil

• 1 tablespoon lime juice

• Dash ground red pepper

• 1 medium jicama

 

Directions

1. For salsa, in a mixing bowl combine mango, kiwifruit, green onion,

red sweet pepper, ginger, brown sugar, cilantro, lime juice, and

ground red pepper. Toss to coat well. Cover and chill for at least 1

hour or up to 4 hours.

2. For jicama chips, peel and halve jicama. Cut jicama into 1/4-inch-

thick slices with a sharp knife. If desired, cut jicama slices into

desired shapes using cookie cutters for the flower shapes. Serve with

salsa. Makes about 2 cups salsa (sixteen, 2- tablespoon servings).

 

Nutritional Info.: Nutritional facts per serving: calories: 30, total

fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 1mg,

carbohydrate: 7g, fiber: 1g, protein: 0g, vitamin A: 20%, vitamin C:

30%, calcium: 1%, iron: 1%

 

 

Zucchini Lasagna with Walnuts (BHG)

Prep: 35 min. / Bake: 40 min.

 

Ingredients

• 2 medium zucchini

• 4 teaspoons olive oil

• 2 large carrots, finely chopped

• 2 large onions, finely chopped

• 4 cloves garlic, minced

• 2 cups purchased marinara sauce

• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil,

crushed

• 1/8 teaspoon pepper

• 1-1/2 cups shredded mozzarella cheese (6 ounces)

• 1/2 cup grated Parmesan cheese

• 6 no-boil lasagna noodles*

• 1/2 cup chopped walnuts

 

Directions

1. Trim ends off zucchini. Thinly slice zucchini lengthwise. (You

should have 9 slices total, about 1/8 inch thick.) Place in a single

layer on a lightly greased baking sheet; brush lightly with 1

teaspoon of the olive oil. Broil 3 to 4 inches from heat about 5

minutes or until crisp-tender, turning once; cool. Grease a 2-quart

square baking dish; set aside.

2. In a large saucepan heat the remaining 3 teaspoons olive oil over

medium-high heat. Add the carrots, onions, and garlic; cook and stir

about 5 minutes or until tender. Add marinara sauce, basil, and

pepper. Bring to boiling; reduce heat. Simmer, covered, for 10

minutes, stirring occasionally.

3. In a small mixing bowl toss together the mozzarella cheese and

Parmesan cheese; set aside.

4. In the prepared baking dish arrange 2 noodles. Spread with a third

of the sauce. Sprinkle with a third of the nuts. Top with a third of

the zucchini, then sprinkle with a third of the cheese mixture.

Repeat layering, alternating direction of the zucchini in each layer

and finishing with the zucchini; set remaining cheese aside.

5. Bake, covered, in a 375 degree F oven for 20 minutes. Uncover and

sprinkle with the remaining cheese mixture. Bake, uncovered, about 20

minutes more or until heated through. Let stand for 15 minutes before

serving. Makes 6 main-dish servings.

*Note: All brands of no-boil lasagna are not the same size. Use

enough noodles to have 3 even, single layers.

Make-Ahead Tip: Prepare lasagna as directed, except do not bake.

Wrap, label, and freeze for up to 1 month. Freeze cheese for topping

separately. To serve, thaw in the refrigerator overnight. Bake,

covered, in a 350 degree F. oven for 1 hour. Sprinkle with reserved

cheese. Bake, uncovered, about 15 minutes more or until heated

through. Let stand 15 minutes before serving.

 

Nutritional Info.: per serving: calories: 358, total fat: 19g,

saturated fat: 6g, cholesterol: 23mg, sodium: 839mg, carbohydrate:

33g, fiber: 3g, protein: 17g, vitamin A: 100%, vitamin C: 28%,

calcium: 29%, iron: 12%

 

 

Happy cooking everyone.... impala2x